~* Recipes *~ To do at your Home Parties!

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Postby ravish30 » Thu Feb 14, 2008 8:56 am

Fruity No-Bake Cheesecake

1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
1/2 c. sugar plus 2 Tbsp. sugar
4 pkg. (8 ounce each) Neufchatel Cheese
1 pkg. (12 ounce) frozen mixed berries, thawed & drained
1 (8 ounce) container whipped topping, thawed

Line a 13 x 9" baking dish with foil, with the ends extending over the sides of the baking dish. Mix graham crumbs, butter and 2 Tbsp. sugar together and press firmly onto bottom of the baking dish and refrigerate. Beat the Neufchatel Cheese and remaining sugar together until well blended. Smash drained berries, stir into the cheese mixture. Fold in 2 cups of the whipped topping. Spoon over the crust, cover and refrigerate again for 2 hours or until firm. Use foil handles to remove cheesecake from the pan before cutting into pieces to serve. Dollop the remaining whipped topping on top.
ravish30
 
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Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Tue Feb 26, 2008 11:42 am

Strawberry-Pomegranate Vinaigrette

makes 1 cup

10 strawberries
1/4 c. sugar
1/4 c. pomegranate infused blush balsamic vinegar
2 Tbsp. Dijon mustard
2 tsp. Italian Herb Seasoning Blend
1/2 c. extra virgin olive oil

Place strawberries in the Tupperware Quick Chef with blade attachment. Add sugar, vinegar, mustard and Italian Seasoning Blend, process until smooth. Replace blade attachment with paddle, cover and mix while drizzling in olive oil through the spout attachment. Adjust seasonings to taste with salt and pepper.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Wed Mar 05, 2008 7:41 pm

Clear Toy Candy

1/2 c. water
2 c. sugar
2/3 c. light corn syrup
food coloring, optional

Spray shaped candy molds with vegetable shortening. Place water in large saucepan. Add sugar and light corn syrup and mix. Wash sides of pan above water level. Heat to 300 degrees. Do not stir. Natural boiling action will combine ingredients. Add food coloring, if desired at 265 degrees. Remove from heat and let the mixture sit until it stops bubbling. Pour syrup into molds and let cool. Remove when candy on outside of mold has harden.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Mon Mar 31, 2008 12:20 pm

Domato Salata
(Tomato & Onion Salad)

4 ripe tomatoes
1 med. onion, thinly sliced
1/2 tsp. oregano
1/2 c. olive oil
1 c. Feta cheese, crumbled
salt and pepper to taste

Slice tomatoes into a large bowl and add onions. Season with oregano, salt and pepper. Add oil and gently toss. Sprinkle with Feta Cheese.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Thu Apr 03, 2008 10:44 am

Creme De Menthe Brownies

1 c. sugar
1/2 c. butter
4 eggs
1 c. flour
1/2 tsp. salt
1 (16 oz) can chocolate syrup
1 tsp. vanilla

Second Layer:

2 c. confectioners sugar
1/2 c. melted butter
4 tbsp. creme de menthe

Top:

1 c. chocolate chips
6 tbsp. butter

Cream 1 c. sugar and 1/2 c. butter and add next 5 ingredients. Pour into a greased and flour pan. Bake at 350 degrees for 30 minutes. Cool. Mix second layer and spread over cooled cake. In double boiler melt chocolate chips and 6 tbsp. butter and spread over brownie cake.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Mon Apr 14, 2008 12:53 pm

Sweet Potato Biscuit

3 c. flour
6 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1 c. mashed sweet potatoes
4 tbsp. shortening
1 c. milk

Sift together flour, baking powder, sugar and salt. Add the potatoes and then the milk. Mix into a soft dough. Roll out as a biscuit and bake at 425 degrees for 12 minutes or until golden brown. My family really enjoys these during the fall and winter months.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Mon May 12, 2008 10:15 am

Pear & Lime Salad

16 oz. can of pears
3 oz. pkg of lime gelatin
8 oz. cream cheese, softened
8 oz. cool whip

Strain pears and bring juice to a full boil. Dissolve gelatin in the pear juice. Combine pears, cream cheese and 4 tbsp. of gelatin mixture in a blender and blend until smooth. Add remaining gelatin mixture and blend again. Refrigerate until soft-set and then fold in Cool Whip. Chill for at least 3 hours before serving.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Sat Jun 21, 2008 10:39 am

Chocolate Peppermint Chiffon Dessert

1 pkg. cook-style (not instant) chocolate pudding
2 c. milk
few drops peppermint extract
2 egg whites

Prepare pudding mix according to box directions using the 2 cups of milk; cool. Add peppermint extract. Beat egg whites stiff, fold in. Pour into individual serving dishes. Chill for 2-4 hours. Serves 4.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

Postby ravish30 » Thu Feb 05, 2009 4:12 pm

Salmon Cracker Spread

1 can (14.75 oz) Alaska Salmon
2 (8 ounce) pkgs. cream cheese, softened
6 drops liquid smoke flavoring
6 tbsp. sliced green onion
Crackers (use a variety of your favorite crackers)

Drain salmon, reserving 4 teaspoons salmon liquid; flake. Combine cream cheese, liquid smoke flavoring and the salmon liquid in a large bowl. Blend until mixed. Stir in green onion, then fold in the flaked salmon. Refrigerate at least 2 hours or overnight to blend the flavors. Serve as a spread with your favorite crackers.

Use your Tupperware Quick Chef to chop up the Salmon and green onion.
ravish30
 
Posts: 1811
Joined: Mon Oct 27, 2003 11:36 pm
Location: Central PA. USA

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